Already thinking about wine plans for next year and looking for ml bacteria with high Diacetyl Production to get buttery sensory effect in some red blends that Im considering. My research has pointed to Enoferm Beta ml bacteria. Ive seen Beta mentioned in a few threads with some success. Want to confirm with anyone that has used Beta that Im on the right track and will produce the buttery sensation that Im after. Or, perhaps another suggestion for ml bacteria. Thanks.